Braised chicken in a juicy creamy tarragon sauce. Tarragon is such an underused aromatic herb, yet it marries so well with chicken. Poulet a l’estragon is a common French dish you find in many fine restaurants. Now you can make this restaurant worthy dish at home. It’s packed with amazing flavours and this technique of cooking the chicken gives you amazing juicy results. I find that the smaller chickens always give you better flavour. If you can’t find fresh tarragon, no problem simply use the dried version. The results will still be amazing. The cognac or brandy is optional, but of course it’s for cooking and not drinking. Although you should taste it first to be sure!
Enjoy Poulet a l’estragon today.